Category: Curry

After a very long hiatus, I’m back with not one but TWO recipes! I hope you love them as much as I do 🙂

Without further ado…

I present my Japanese katsu curry! I’ve served it with tricoloured quinoa but it would be great with rice or even flatbread. In this instance I’ve used firm tofu cubes but in the past I’ve used tofu puffs and vegan prawns.

In a large pot add the tofu, carrots, water and vegan chicken stock cube. Bring to a boil and then lower the heat to a simmer. Add the potatoes, radish and garam masala. Simmer with a lid on for approximately 30 minutes or until the vegetables are tender.

While that is boiling make the roux in a medium sized pan. Melt the vegan butter over a medium heat. Add in the flour, garam masala and golden curry paste. Keep stirring until a thick paste has formed and then add the cayenne, pepper, tomato paste and vegan Worcestershire sauce. Keep cooking this mixture over a low heat until the paste becomes dry and crumbly. Turn off the heat and set aside until the vegetables are ready.

Once the vegetables are cooked, spoon approximately 1 cup of the water into the roux mixture and whisk it until it is smooth. Pour this back into the other pot and stir over a low heat until it has thickened. Add the peas and adjust salt if needed.

*Make sure you check the ingredients of your Worcestershire sauce as it is usually made with anchovies. I use the Spring Gully brand which is available in Woolworths in Australia.

As I looked through my fridge crisper trying to figure out what to cook for tonight’s dinner, I noticed a few sad looking vegetables staring back at me.

Growing up in an Indian household curry was a staple of my childhood. Potato curry, pumpkin curry, cauliflower curry, if you can think of it, it’s probably been curried. I think this was when I decided to start cooking for myself and experimenting with new cuisines and flavours. Occasionally though, I do crave curries especially now that the weather is getting colder!

The below curry will be different to what most people have tried at Indian restaurants. This curry is made in the Fijian Indian style and does not have a creamy gravy.

Method
Start by preparing all the vegetables (I like to keep the skin on the vegetables). Chop the carrot, zucchini, eggplant and potato into 1cm cubes approximately. Cut the cauliflower into florets, I had to halve my florets because they were massive! With the cauliflower leaves, remove the leafy greens from the tough centre stem for the outer leaves. The inner leaves are much softer so you can leave them whole. Wash the leaves and roughly chop into 2 cm pieces.

Start with adding the oil to a large fry pan over a medium heat and add in the spices. Stir until the oil starts to bubble slightly without the spices burning. Trust me, you don’t want them to burn! Add the potato and carrots, stirring until they are coated in the spice mix. Add 1/4 cup of water, salt and cover for 5 minutes.

Add the cauliflower and another 1/4 of water if the water level seems low. Cook covered for a further 5 minutes.

Next add the eggplant and zucchini and simmer for 10-15 minutes until the potatoes are nearly cooked through and then add the cauliflower leaves.

Serve with rice, quinoa, cous cous or chapatis.
You can use any vegetables that you have lying around. Alternatively, you can also add coconut milk. Stir through right at the end.